Pages

Monday, June 10, 2013

Dill-Cucumber Cole Slaw

I recently bought the cookbook Smitten Kitchen. I follow the blog, and Deb is a wonderful writer so I had high hopes for the book. Well, let's just say I am not disappointed. At all. The book is beautiful, and Deb's texts are as good as ever. And so are her recipes. I haven't gotten very far in the book - I keep it next to my seat at the kitchen table, and try to read a little at breakfast - but I immediately had to make this green, crunchy cole slaw. Perfect with so many things, and since Per has bought that big smoker, I foresee something like this at most of our gatherings.

I was too chicken to try Deb's amount of dressing - I had a small cabbage, and also didn't fully follow her proportions. So for the original, buy the book. It's well worth it.

Dill-Cucumber Cole Slaw

1 small head of fresh cabbage, very thinly sliced (about 500 g, or thereabouts)

1/2-1 cucumber, very thinly sliced

2 tbsp finely chopped dill

For the dressing:

90 ml white wine vinegar

1 tbsp salt

1 tbsp sugar

90 ml cold water

Stir together vinegar, salt and sugar, until everything is nicely dissolved. Add the water. Toss with the cabbage, cucumber and dill until well combined. Let the salad sit for at least an hour, but it'll keep well in the fridge for several days.